Raspberry Thumbprint Cookies

I made 6 dozen of these cookies this weekend for an annual cookie exchange and I think for a first time, they came out pretty well. Super simple and fun too.

Ingredients:

1/2 c. softened butter
1/4 c. firmly packed brown sugar
1/2 tsp. salt
1 tsp. vanilla extract
1/4 c. granulated sugar
1 1/2 c. flour
2 Tbsp. milk
1/3 c.  white chocolate chips

sprinkles
Raspberry preserves (seedless)

 

Directions:

 

1. Preheat oven to 375 degrees. Cream butter, sugars, salt and vanilla until light and fluffy. Blend in flour and milk. 

2. Shape dough into 1 inch balls and place on ungreased baking sheets.3. Make a small indentation with thumb in the top of each ball. Use a teaspoon to place a small amount of preserves in each indentation. Bake 9 to 10 minutes. 
4. Once the cookies have cooled, melt the chips in microwave in 20 seconds increments stirring in between. One the chips are smooth, lightly drizzle over cookies and add sprinkles. Makes about 3 dozen.